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Bran
The hard outer covering of kernels of wheat and other grains.
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Caramelization
The browning of sugars caused by heat.
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Coagulation
The process by which proteins become firm, usually when heated.
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Crumb
The interior of a baked item, distinct from the crust.
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Dough relaxation
A period of rest in the production of yeast dough during which gluten strands become adjusted to their new length and become less tight.
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Gelatinization
The process by which starch granules absorb water and swell in size.
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Gliadin
A protein in wheat flour that combines with another protein, glutenin, to form gluten.
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Gluten
An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
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Glutenin
A protein in wheat flour that combines with another protein, gliadin, to form gluten.
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Hydration
The process of absorbing water.
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Maillard reaction
A chemical reaction that causes the browning of proteins and sugars together when subjected to heat.
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Mature (dough)
the ideal stage of development for a yeast dough
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pH
A measure of the acidity (0 - 6.9) or alkalinity (7.1-14) of a substance.
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Shortening
(1) Any fat used in baking to tenderize the product by shortening gluten strands; (2) A white, tasteless, solid fat formulated for baking or deep frying.
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Staling
The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
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Starch retrogradation
A chemical change of starch molecules that is responsible for staling.
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Water hardness
the mineral content of water
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